Ingredients
Shepu bhaji/dil
leaves – 1 bunch
leaves – 1 bunch
Split
chickpeas/chana dal – 2 tbl.sp
chickpeas/chana dal – 2 tbl.sp
Onion – 2 medium
Potato - 1
Ginger garlic paste
– 1 tsp
– 1 tsp
Tomato – 1
Roasted cumin
powder – 1 tsp
powder – 1 tsp
Red chilli powder –
1 tsp
1 tsp
Turmeric powder – ¼
tsp
tsp
Salt as per taste
Method
Slice onion and
keep aside.
keep aside.
Chop one small
potato and keep aside.
potato and keep aside.
Chop tomato and
keep aside.
keep aside.
Soak chana dal in
water for an hour.
water for an hour.
Clean, wash and
finely chop shepu bhaji
finely chop shepu bhaji
Heat oil in a pan
and to it add sliced onion. Cook till it becomes translucent.
and to it add sliced onion. Cook till it becomes translucent.
Add ginger garlic
paste and sauté for a second and add chopped tomato and cook till it is totally
mashed. Add all the powdered masala and sauté on a slow flame for a minute.
paste and sauté for a second and add chopped tomato and cook till it is totally
mashed. Add all the powdered masala and sauté on a slow flame for a minute.
Add soaked chana
dal with little water and chopped potato. Cover and cook till both are cooked
well.
dal with little water and chopped potato. Cover and cook till both are cooked
well.
Add finely chopped
shepu bhaji. Mix well. Add salt if needed and cover and cook on a slow flame
till done.
shepu bhaji. Mix well. Add salt if needed and cover and cook on a slow flame
till done.
Serve hot with rice or roti.
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